(2) Take lqt. of cream that has become sour and thick, mix in 1 table-spoonful of salt, and pour it into a piece of thin muslin✪ Cream Cheese (butter wrapping) placed on a sieve. Leave it in a cool place for three days to drain and ripen, pouring away every day the whey from the dish it stands on. Lift the Cheese out by taking hold of the corners of the cloth, turn it on to a plate, and it will be fit to eat the next day. (3) A fine cream Cheese may be made by putting away lqt. of good cream in a cream-bowl (see Fig. 423) until it is very thick. Lay a pieoe of well-washed wet calico in a small hair sieve, standing on a dish. Pour the cream into this when it is ready, and let it drain for three days, emptying the whey out of the dish every morning. Two Fig. 423. Cream-bowl (Dairy Supply Company). table-spoonfuls of salt may be dissolved in the cream before setting it for souring, and the curd pressed lightly into a wooden mould with perforated bottom. Kept in a cool pantry for a week or ten days makes a well-drained cream Cheese more mellow and flavoursome. See Kush Cream Cheese. Daventry Cheese. — A round, flat Cheese, very rich, white, and veined, like a ripe Stilton, but of a darker green. Derbyshire Cheese. — These are large, white, flat, round, and somewhat inferior Cheeses of a modified Cheshire type, commonly made in Derbyshire factoi’ies ; they are alike deficient in the quality of the Cheshire and the flavour of the Cheddar. Dorset Cheese. — This is known as Blue Vinney or Blue- veined Dorset, or Double Dorset, and is usually made with skimmed milk. The system is now dying out, the market for this class of Cheese being occupied by an article of a better class, but a few farmers still make batches and Cheese — continued. occasionally use new milk. Some of those specially made by Dorsetshire farmers for home consumption are much richer than the Cheeses prepared for market. Dunlop Cheese. — This is one of the best toasting Cheeses made. It was the national Cheese of Scotland, being manu- factured principally in Ayr, Lanark, and Renfrew, but farmers have largely given up its manufacture. White, rich in flavour, and buttery. Dutch Cheeses are of two kinds, the Edam, or round, and the Gouda, or flat, the latter, when good, resembling Cheddar in flavour. Dutch Cheese is, however, made largely from milk which is poor in fat. It is not made in a very cleanly manner ; it is artificially coloured, and the rind reddened with ochre. Dutch Cream Cheese.— Put the yolks of five eggs into a basin with three whole eggs, and beat them well ; then mix with them 1 pint of butter-milk. Procure 3qts. of milk✪ Dutch Cream Cheese just from the cow, pour it into a saucepan, and place it over the fire until boiling, then stir in the above mixture. Boil up once, then take it off the fire, cover it, and let it stand until the curd has formed. Turn the curd into a fine hair sieve, put a weight on the top, and leave it thus for twenty -four hours. Serve the Cheese with cream and sugar.

AI-modernized reading of the original text

(2) Take lqt. of cream that has become sour and thick, mix in 1 table-spoonful of salt, and pour it into a piece of thin muslin (butter wrapping) placed on a sieve. Leave it in a cool place for three days to drain and ripen, pouring away every day the whey from the dish it stands on. Lift the Cheese out by taking hold of the corners of the cloth, turn it on to a plate, and it will be fit to eat the next day. (3) A fine cream Cheese may be made by putting away lqt. of good cream in a cream-bowl (see Fig. 423) until it is very thick. Lay a piece of well-washed wet calico in a small hair sieve, standing on a dish. Pour the cream into this when it is ready, and let it drain for three days, emptying the whey out of the dish every morning. Two Fig. 423. Cream-bowl (Dairy Supply Company). table-spoonfuls of salt may be dissolved in the cream before setting it for souring, and the curd pressed lightly into a wooden mould with perforated bottom. Kept in a cool pantry for a week or ten days makes a well-drained cream Cheese more mellow and flavoursome. See Kush Cream Cheese. Daventry Cheese. — A round, flat Cheese, very rich, white, and veined, like a ripe Stilton, but of a darker green. Derbyshire Cheese. — These are large, white, flat, round, and somewhat inferior Cheeses of a modified Cheshire type, commonly made in Derbyshire factoi’ies ; they are alike deficient in the quality of the Cheshire and the flavour of the Cheddar. Dorset Cheese. — This is known as Blue Vinney or Blueveined Dorset, or Double Dorset, and is usually made with skimmed milk. The system is now dying out, the market for this class of Cheese being occupied by an article of a better class, but a few farmers still make batches and Cheese — continued. occasionally use new milk. Some of those specially made by Dorsetshire farmers for home consumption are much richer than the Cheeses prepared for market. Dunlop Cheese. — This is one of the best toasting Cheeses made. It was the national Cheese of Scotland, being manufactured principally in Ayr, Lanark, and Renfrew, but farmers have largely given up its manufacture. White, rich in flavour, and buttery. Dutch Cheeses are of two kinds, the Edam, or round, and the Gouda, or flat, the latter, when good, resembling Cheddar in flavour. Dutch Cheese is, however, made largely from milk which is poor in fat. It is not made in a very cleanly manner ; it is artificially coloured, and the rind reddened with ochre. Dutch Cream Cheese.— Put the yolks of five eggs into a basin with three whole eggs, and beat them well ; then mix with them 1 pint of butter-milk. Procure 3qts. of milk just from the cow, pour it into a saucepan, and place it over the fire until boiling, then stir in the above mixture. Boil up once, then take it off the fire, cover it, and let it stand until the curd has formed. Turn the curd into a fine hair sieve, put a weight on the top, and leave it thus for twenty -four hours. Serve the Cheese with cream and sugar.

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